Sole au Four

Ingredients

• Sole
• a tablespoonful of chopped parsley
• the squeeze of a lemon
• well-buttered

Method

1. 1

   Remove the skin from the Sole, make incisions, trim off bones, flour, egg, and breadcrumb it.

2. 2

   Let it dry, place in a buttered dish, and cook in a Dutch oven, basting with butter.

3. 3

   Serve with parsley and lemon juice added to the butter.

As published

This recipe was extracted from Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 45. The excerpt below is the record exactly as published.

Sole au Four, or Sole from the Dutch Oven. — Remove the dark skin from the underpart of the Sole, and on that side make an incision a quarter of an inch deep down each side of 76 SEA FISH the backbone. With a pair of scissors trim off the small bones all round the lish, flour it, and egg and breadcrumb it. Do this once, and let the Sole dry. Then place it in a well- buttered fire-pi'oof dish and cook it in the Dutch oven, basting it well with the butter. Serve in the same dish. Add a table- spoonful of chopped parsley, and the squeeze of a lemon to the butter, and pour over the fish. Baked Sole, or Sole au Gratin.— Butter a flat gratin dish, sprinkle it with minced parsley, lay the Sole on this, and moisten the upper side with melted butter. Bake for eight minutes in the oven, then turn the Sole, baste again with butter, and six minutes afterwards it will be done. Lift the Sole with a slice on to a very hot dish. Add to the butter in the gratin dish a tablespoonful of minced parsley and the juice of a lemon, pour this over the Sole, and serve at once. \Wyvern.~] In all cases where butter is used in cooking fish great care must be taken to have everything as hot as possible, in order to pi-event greasiness. Plaice. — Plaice is a tasteless fish, and generally served in fillets. Cream of Plaice is a better way. For this, take eight ounces of Plaice without bones or skin. Pound in a mortar, adding two ounces of panada and two of butter. Pass it through a hair-sieve, adding a tablespoonful of cream, two whole eggs, and the yolk of a third. When well mixed put it in a well-buttered

Cook this with the app: pantry check, scaling, and the assistant.